They have pale greenish-yellow skin flushed with a faint red.
Inside, they have tender, crisp, very juicy, yellowish flesh which is aromatic with a sprightly, tart taste.
The tree starts bearing fruit when quite young, and is a heavy bearer.
The fruit ripens late June to July in the American South.
Starr Apples and Star Apples were declared to be the same by Creighton Lee Calhoun in his 2001 book, “Old Southern Apples.”
For cooking when not fully ripe; fresh-eating when ripe.
If picked before completely ripe, Starr Apples will store a bit better than most other early apples do.
Starr Apples were found in the late 1700s as a seedling on a farm belonging to a John Starr in Woodburg, New Jersey, USA.
They were popular in the American South.
When picked unripe for cooking, they were sold as “Early Greening” apples.